Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches

Abstract

This study compared the contents of ginsenosides depending on steaming conditions of red ginsengs to provide basic information for developing functional foods using red ginsengs. The red ginseng steamed eight times at 98 degrees C ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsenoside Rg(2), Rg(3), Rg(5), Rg(6), Rh(1), Rh(4), Rk(1), Rk(3), F(1), F(4), 1.15%) among red ginsengs steamed more than twice. When steamed eight times at 98 degrees C, 2.7 times as much prosapogenins such as ginsenosides Rg(2), Rg(3) Rg(5), Rg(6), Rh(1), Rh(4), Rk(1), Rk(3), F(1), and F(4) as those steamed just once at 98 degrees C was collected. In addition, the red ginsengs steamed eight times at 98 degrees C contained more amounting ginsenoside Rg(3) (0.28%) than that in the red ginseng steamed several times at random. Accordingly, it is recommendable that red ginsengs steamed 8 times, which proved to be the optimal steaming condition, be used rather than those steamed 9 times (black ginsengs), in order to develop red ginseng products of high prosapogenin concentration and high functions.